‘Vegetarian cuisine for non-vegetarians’ is how the team describes their longstanding Thai and Peranakan restaurant. Meat-like textures and flavours are achieved by clever preparations of soy product and tofu. The tangy, crispy mango tamarind tofu roll is jazzed up with Penang rendang, herbs and spices, while the mushrooms deliver a texture that is almost indistinguishable from meat. The cosy interior is simple and bright. Portions big enough to share.